Preliminary Study on Fermentation Technology of Swine Blood Protein Peptide with Bacillus subtili

[Objective] The study was to optimize the technical parameters for swine blood protein peptide fermentation with Bacillus subtili.[Method] Swine blood meals were fermented with Bacillus subtili for the preparation of peptides.To study the effects of protein utilization conditions such as the inoculation amount,pH value,ventilation volume,fermentation temperature and fermentation time.The optimum conditions were researched through a single factor experiment and orthogonal experiment.Changes in sensory qualities before and post fermentation were analyzed.[Result] The best suitable fermentation conditions were as follows: temperature of 30 ℃,rotating speed of 160 r/min,pH value of 7.5,inoculating quantity of 6%,fermenting time of 50 h.[Conclusion]The experimental results provided the basis for the fermentation process of animal protein feed and functional polypeptide.